Hot Cocoa Cupcake Recipe with Marshmallow Buttercream Frosting
We’d like to thank the Fearless Homemaker for incorporating our Happy Holidays cupcake wrappers into her Christmas holiday baking. Check out the cupcake review and recipe HERE and below.
She prepared this tasty holiday hot cocoa cupcake recipe with a fluffy, creamy marshmallow frosting. We picture giving this cupcake as a gift giving for everyone on you baking list. Just add a clear cupcake box and ribbon for the finishing touch.
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Hot Cocoa Cupcakes
with Marshmallow Buttercream
makes 12 cupcakes, adapted from and cook’s lllustrated + baked bree
ingredients for the cupcakes:
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup dutch-processed cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 ounces) sour cream
for the marshmallow buttercream:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 a (7-ounce) jar marshmallow creme
1 cup confectioners sugar
1/2 teaspoon vanilla
to garnish (optional):
12 mini marshmallows
1 oz. dark chocolate
make the cupcakes:
adjust oven rack to lower-middle position + preheat to 350 degrees. (if using a non-stick muffin pan, heat the oven to 325 degrees.) line mini-muffin pan with baking cup liners.
combine butter, chocolate, + cocoa in medium heatproof bowl. set bowl over saucepan of barely simmering water; heat mixture until butter + chocolate are melted + whisk until smooth + combined. set aside to cool until just warm to the touch.
whisk flour, baking soda + baking powder in small bowl to combine. whisk eggs in second medium bowl to combine. add sugar, vanilla + salt until fully incorporated. add cooled chocolate mixture, whisk until combined.
sift about 1/3 of flour mixture over chocolate mixture + whisk until combined, then whisk in sour cream. sift in remaining flour mixture + whisk until batter is homogeneous + thick.
divide the batter evenly among muffin cups. bake until toothpick inserted into center of cupcakes comes out clean, about 12-14 minutes.
cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes, then transfer each cupcake to cooling rack. cool to room temperature before icing.
make the buttercream:
cream the butter using a stand mixer or a hand mixer until it is light + fluffy, about 2 minutes. add the marshmallow creme + beat for 2 minutes more.
add the confectioners sugar + continue to beat for another 2 minutes. add vanilla extract + beat until combined.
ice the cupcakes using a piping bag + the tip of your choice, or a knife/spatula. add a cupcake sleeve (aka a cupcake wrapper or cupcake holder) top with a bit of shaved chocolate + a mini marshmallow, then enjoy!
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